Peanut Butter Swirl Vegan Brownies

Peanut Butter Swirl Vegan Brownies!
(Makes 12-15 brownies, depending on size)

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Greetings! I know – I know… it has been quite some time since my post. Almost 2 months 😕 but for good reason(s). We’ve had so many great things happen these last couple of months. Seth and I recently celebrated our anniversary. Five amazing years with such an incredible man. I love him so much 💕! Aside from all these great things, my time has generally been consumed with classes. This past semester was a bit more demanding on my brain than I anticipated. With my creative process on pause, we’ve had a lot of easy dinners or we’ve just been eating out recently, hehe! Hoping to get back in the swing of things on April 3rd – Jasmine was begging me to make a dessert. She wanted to take a different approach on brownies and this recipe was easy enough. Using my basic brownie recipe I changed the topping of my rocky road brownies and swapped with a peanut butter swirl. I hope you enjoy this one – I look forward to reading your blogs and exploring some new ones too.

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
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-Place dollops of peanut butter topping onto brownies and swirl with a knife.
IMG_0070 -Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Enjoy!

Peanut Butter Swirl Brownies

  • Difficulty: Easy
  • Print

Fluffy cake-like vegan brownies with a sweet and salty peanut butter swirl.

Credit: http://www.veganrescue.com

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
-Place dollops of peanut butter topping onto brownies and swirl with a knife.
-Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Brownies and a Birthday!

Birthday Brownies!

Basic Brownie Recipe here.
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Celebrating and so thankful for another year! What a blessing to have my family – husband, children including my two little monkeys (Brody & Beanie). Thankful also for school and this blog too, so blessed to have the opportunity to express my passion and reach so many people.

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Seth went to grab his brownie and dropped it right on his chickpeas and rice, oops! 🙂
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I had an easy going day today and made some easy going brownies. Instead of a cake I decided on brownies because they are so quick and easy – 20 minutes. Same recipe as my brownies with salted caramel except today without the caramel. Also, I did not have the chocolate chips, however, what girl doesn’t have a chocolate bar on hand? Instead of the chocolate chips I chopped up 7 squares from a chocolate bar, delicious!
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That is the best thing about these recipes you can interchange ingredients and easily create something new! Enjoy!

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Rocky Road Brownies (Vegan)

Happy 4th of July!
Rocky Road Brownies are Dandy!
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Another kind of Brownie. 🙂  People seem to like my Brownie with Salted Caramel recipe so I’m sharing another kind of brownie for you guys. This recipe is more cake-like but holds up the toppings well. I prepared this in an 11×7 brownie pan to make these so the brownies will fluff up. If you use a different pan size just watch your timing. I say this because I make this brownie recipe also without the toppings in a larger pan and it bakes for 30 minutes. However, the Rocky Road way needs to bake a little longer (maybe it’s the chocolate chip topping). I made these for work today, someone in the office decided we should all bring some food in since we’re all blessed to be working the day before a holiday [please feel the sarcasm]. So I made these and my always coveted Carrot Cake…oh I made Peanut Butter Balls too. Can you tell I like to cook/bake yet? This recipe uses Dandies Vegan Marshmallows – and people thought vegans couldn’t eat marshmallows ever again… I love this particular brownie recipe with them because the brownie base is not over sweet so it can use the added toppings. Dandies are dandy – Cruelty-Free, Non-GMO, Gelatin-Free and Gluten-Free. Enjoy!
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Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk (as I always say) and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
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-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
                                                             Brownies!!!
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-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
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-Add crushed Sandwich cookies, walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!
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Rocky Road Brownies

  • Servings: 12
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
-Add crushed Sandwich cookies, Walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!

Vegan Brownies with Salted Caramel Sauce

Vegan Brownies with Salted Caramel Sauce
(Makes 12 Brownies + 1/2 Cup Caramel Sauce)
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These unpretentious little brownies took a luxurious trip to the dark side with caramel sauce (sinful). I’ve made countless Brownies since I’ve become Vegan – fudgy ones, cake-like brownies and even tried various recipes online in the past…you name it. This brownie was just another one of my creations to add to the brownie collection. More people really should bake in my opinion. Brownies, Cookies and Cake are pretty much the easiest thing to make. Mix a few ingredients together and 10, 15, 20 minutes later you have dessert! These brownies came out light and crumbly, they were not considerably sweet either. However, the caramel sauce is sweet and provided that perfect balance for the brownie in this recipe. I kicked the brownies up another level by sprinkling course sea salt on top…oh my! Oh wait, what is this…another level of guilt? Of course, so I added Ice cream to boot. I used So Delicious Vanilla Ice cream.
Tip: Warm the brownie…Cold Ice cream on a warm brownie with Caramel sauce Mmm. All this equals = Divinity plus a few mouthgasms. I’ll quote my husband after his first bite “Oh my goodness…Oh my goodness…you need to go to confession after that!” 🙂
Your taste buds will dance and salivary glands will certainly be stimulated to the point of climax at least with the trifecta anyway. Enjoy! 🙂
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Ingredients:
1 1/3 Cup Flour
½ Cup Cocoa Powder
¼ Tsp Baking Powder
¾ Cup Pure Cane Sugar
¼ Tsp Salt
¼ Cup Earth Balance (Vegan Butter), room temp
½ Tbsp pure Vanilla Extract
½ Cup Non-Dairy Milk
½ Cup Canola Oil
½ Cup Chocolate Chips (vegan)

Directions:
-Heat oven 350 degrees and prepare brownie pan (11×7) – grease (earth balance butter) / flour.
-Combine dry ingredients – whisk together. Then add wet ingredients stir to combine using a spoon, adding Chocolate chips last.
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-Press mixture into prepared brownie pan and bake for 20 minutes. Enjoy!
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Caramel Sauce
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Ingredients:
½ Cup Pure Cane Sugar
1 Cup Non-Dairy Milk (I used Soymilk Very Vanilla)
1 Tbsp Earth Balance (Vegan Butter)
¼ Tsp Cream of Tartar
¼ Cup Blue Agave Nectar
For Topping: Course Sea Salt

Directions:
-In saucepan, heat sugar over low heat until sugar begins to dissolve.
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-Carefully add Earth Balance and slowly stir in Soymilk until sugar dissolves.
-Whisk in Cream of Tartar and Agave allow mixture to come to slow boil for about 10 minutes. Reduce heat to simmer for another 10 minutes. Turn off heat allow mixture to thicken up.
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-When serving up a drizzle of the caramel sauce, sprinkle with some course sea salt.

Vegan Brownies

  • Servings: 12 Brownies
  • Difficulty: Easy
  • Print

Ingredients:
1 1/3 Cup Flour
½ Cup Cocoa Powder
¼ Tsp Baking Powder
¾ Cup Pure Cane Sugar
¼ Tsp Salt
¼ Cup Earth Balance (Vegan Butter), room temp
½ Tbsp pure Vanilla Extract
½ Cup Non-Dairy Milk
½ Cup Canola Oil
½ Cup Chocolate Chips (vegan)

Directions:
-Heat oven 350 degrees and prepare brownie pan (11×7) – grease (earth balance butter) / flour.
-Combine dry ingredients – whisk together. Then add wet ingredients stir to combine using a spoon, adding Chocolate chips last.
-Press mixture into prepared brownie pan and bake for 20 minutes. Enjoy!

Caramel Sauce

Ingredients:
½ Cup Pure Cane Sugar
1 Cup Non-Dairy Milk (I used Soymilk Very Vanilla)
1 Tbsp Earth Balance (Vegan Butter)
¼ Tsp Cream of Tartar
¼ Cup Blue Agave Nectar
For Topping: Course Sea Salt

Directions:
-In saucepan, heat sugar over low heat until sugar begins to dissolve.
-Carefully add Earth Balance and slowly stir in Soymilk until sugar dissolves.
-Whisk in Cream of Tartar and Agave allow mixture to come to slow boil for about 10 minutes. Reduce heat to simmer for another 10 minutes. Turn off heat allow mixture to thicken up.
-When serving up a drizzle of the caramel sauce, sprinkle with some course sea salt.

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